Saturday, March 7, 2009
It's been a while since my last update, but I'm still here! I starred this recipe from ...and a Cookie for Dessert a while back and loved the idea for a few reasons. First, it's Mexican-ish, with a twist. Second, it's quick. And third, I have all of the ingredients. This turned into an easy weekend lunch for us.
The sweet & spicy BBQ sauce I used on the chicken was my favorite part, but the small-ish onion I sliced for 2 big quesadillas was a little too onion-y for my taste. Recently I discovered a new method to making quesdadillas that is so easy. I love that I don't have to use the oven or my quesadilla maker. I always over-fill that thing and have a mess to clean up.
Stove-top method: (Do this after you've cooked the onions and chicken.) Spray your skillet with non-stick spray. Place tortilla in skillet and sprinkle cheese over the whole thing. Then, on just half of the tortilla, spoon the onions and chicken. Let it heat through a little until the cheese is melted and the tortilla starts to brown a bit. Then, fold it in half, let it sit for a minute and that's it. The tortilla will be crispy on the outside while the cheese is melted and gooey inside.
2 TBSP of oil
1-1/2 onions (vidalia is preferred) sliced into rings
1 TBSP honey
2 chicken breasts, diced
1/2 cup BBQ sauce
1 Cup shredded Mexican cheese
8 ten inch flour tortillas
Heat one tablespoon of the oil in a pan over medium high heat. Add the onions and cook until they begin to caramelize. Mix in the honey and stir until it is golden brown. Remove and set aside.Place the remaining oil in the pan and add the chicken. Cook through over a medium high heat. Stir in the BBQ sauce to evenly coat the chicken. Place the chicken, onions and cheese onto a tortilla, top with the other tortilla and cook in your quesadilla maker about 5 minutes. Alternatively, you can cook them in the oven at 350 degrees for 20 minutes.